These Almond Sweet Rolls have all the flavors of an almond croissant in a cinnamon roll dough!
by Heather Harris Brady All my fellow bakers out there probably understand what I’m talking about when I say I rarely make anything just to please myself. After all one of the greatest joys o…
The best almond cream rolls with cream cheese icing! Super soft, fluffy, and delicious! Perfect for breakfast or brunch!
Forget about cinnamon rolls, these almond sweet rolls are about to become your new favorite breakfast sweet. Made with a pillowy soft homemade dough filled with a gooey almond filling.
Forget about cinnamon rolls, these almond sweet rolls are about to become your new favorite breakfast sweet. Made with a pillowy soft homemade dough filled with a gooey almond filling.
These almond cream brioche buns are pillowy soft and full of almond flavor. Rich and buttery brioche dough is layered with creamy almond filling to make these bakery-style pastries. Perfect for the almond lover in your life!
These stuffed rolls filled with creamy almond frangipane are crafted with King's Hawaiian Sweet Rolls, offering a blend of nutty richness and buttery softness. Baked to golden perfection, each bite holds a combination of tender dough and the all-important almond flavor. Whether enjoyed as a delightful breakfast, sumptuous snack, or elegant dessert, these stuffed rolls promise a taste of pure indulgence in every mouthful.
Forget about cinnamon rolls, these almond sweet rolls are about to become your new favorite breakfast sweet. Made with a pillowy soft homemade dough filled with a gooey almond filling.
These almond cream brioche buns are pillowy soft and full of almond flavor. Rich and buttery brioche dough is layered with creamy almond filling to make these bakery-style pastries. Perfect for the almond lover in your life!
My Almond Croissant Muffins, also known as cruffins, are made with crescent dough and the easiest frangipane ever. This fluffy almond cream and the toasted sliced almonds, wrapped up in a tender dough, will make you feel like you’re eating the fanciest almond croissant - in muffin form!
Yesterday I wrote about my paternal grandmother and her amazing baking skills, her strudel, kifli, and so many other wonderful things. Her soup, noodles and machanka were sufficient to keep me happy, also, for sure. Grandma Pramik Today I would like to talk a bit more about my maternal grandmother. Firstly, she was deaf, since early womanhood, due to an illness, so it made it difficult to ever just sit and chat with her. That just didn't happen without shouting. Most of my memories of Grandma, outside of cooking, were of watching her crochet, as in this picture here, taken in our back yard, circa 1955. She crocheted long, dripping lacy edges on pillowcases, multitudes of doilies, some of which I still have, and lovely edges on handkerchiefs. I do not have a lot of food memories from Grandma Pramik, but the things I do remember are things I love to this day. Her Apple Cake, which I tried to approximate, as I have no recipe, left indelible memories. Her bread, the same recipe that my Mom made, one I have altered over time, with equally great results, was phenomenal. And her Slovak Rolls. For some reason, my recollection was that her rolls were called Kolach. Then later on, it seemed I must have made a mistake on that word. But by whichever name one calls those amazing rolls, made only at Christmas time, they were something I looked forward to with just as much anticipation as to my paternal grandmother's strudel! Grandma's Crocheted Handkerchiefs I have dedicated significant time over the years to trying to find out what these rolls might have actually been called in Slovak, to see if the word sounded familiar to me. While Grandma and Grandpa Pramik came over from Slovakia, also in the early 1900s, they spoke Slovak less often than English, though I do recall them speaking Slovak, and having little magazines in Slovak around their house. Well, I finally found the names for the nut and poppy seed rolls in Slovak, but there are no bells resounding in my head, so who knows at this late date? Just for informational purposes, in Slovak, the poppy seed rolls are called Makovnich and the nut rolls are called Orechovnik. Slovak Rolls - Poppy Seed and Nut I know that my Mom's Holupki (Cabbage Rolls) came from her mother, though I cannot get my memory to recall sitting at her table to eat them (I didn't like them at all as a child, so likely I blocked that memory!). I do love them today, and make them at least once a year. Chicken Paprikash also came from Grandma Pramik, though when I read recipes that are from Europe, the recipe is made differently. I suspect that during the Depression, as Grandma and Grandpa Pramik lived in the city as opposed to on a farm, they would have had less access to richer foods like sour cream and other things. I believe this may have influenced the way she made her foods, such as her Chicken Paprikash, which I still make her way, today. Another memory is of Grandma's cookies. She made these little cookies that were like a wafer on the bottom, with a puffed up top, always sprinkled with those multicolored hard nonpareils. I have actually made these before, but long before I started taking photos of everything I make, so I do not yet have photos. One day soon, I will make them and set the recipe out here in my blog for posterity. Poppy Seed Rolls The recipe for Poppy Seed and Nut Rolls that follows, was given me by my Aunt Mary, and is not actually Grandma's recipe, though from this remove, I cannot distinguish any difference. They are amazingly good! One caveat is that the poppy seed must be ground for this recipe for the correct consistency. It would be impossible to get the poppy seed to stay in place, otherwise. I have a little poppy seed grinder that I use, and it takes a fair amount of muscle. It is not easy to grind poppy seeds, and I know no better way to do this. For the nut rolls, simply use a fine grinder or grater. If using a food processor, the important thing is not to over-process. You do not want nut butter for this. Slovak Rolls Poppy Seed and Nut Rolls Makes 6 rolls DOUGH: 1 cup milk 2 packets dry yeast 1 cup unsalted butter 7 cups all-purpose flour 1 cup sugar 1 teaspoon salt 3 eggs, beaten ½ pint sour cream (1 cup) FILLINGS: (1 - 2 Cups Per Roll) Nut Filling: 6 cups walnuts, ground (about 1½ lbs) Spread filling evenly over surface of dough before rolling Grinding Poppy Seeds ⅓ cup melted butter 1½ cups sugar 2 teaspoons vanilla milk, just enough to dampen Poppy seed Filling: 1 pound poppy seed, ground fine ¼ cup unsalted butter, melted 1 cup sugar 1 teaspoon vanilla (up to 2 tsp) milk, enough to moisten raisins (optional) Make Dough: Scald milk; cool to lukewarm (90 to 110 degrees). Sprinkle in the packets of yeast and let stand until bubbly. Cut the butter into the flour, as for pie dough. Add the sugar, salt, eggs, sour cream and the yeast mixture. Knead till smooth and elastic. Wrap in plastic wrap and put into a plastic bag and REFRIGERATE OVERNIGHT. Next day, cut the dough into 6 equal parts. Roll each to about ⅛-inch thick on a floured surface (about 12 x 12 inch square). Brush dough with melted butter. Spread with filling of choice. Roll up, place on greased baking sheet, seam side down. Cover and let rise for 1 hour. Brush with milk. Bake at 350 degrees for 30 to 35 minutes. MAKE FILLINGS: For Nut Filling, combine all ingredients and use just enough milk to moisten the filling to dampness. Makes enough for 3 rolls. For Poppy Seed Filling do the same. If using raisins in the poppy seed filling, rinse them in hot water, drain, and sprinkle over the filling once spread on the dough. Makes enough for 3 rolls. My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.
Flaky crescent dough and rich frangipane combine in with these delectable Almond Croissant Muffins. These cruffins are sure to become a favorite treat for breakfast or brunch.
This small batch almond sweet rolls recipe makes just 4 perfectly plush, nutty and sweet vegan almond sweet rolls that's like an almond croissant meets cinnamon roll - yet dairy free and no eggs!! Filled with a homemade frangipane and topped with a silky dairy free cream cheese frosting!
These almond cream brioche buns are pillowy soft and full of almond flavor. Rich and buttery brioche dough is layered with creamy almond filling to make these bakery-style pastries. Perfect for the almond lover in your life!
All your flavours of an almond croissant packed into a delicious cookie bar!
Looking for a Yuletide dessert that's not a fruit cake? Why not try this decadent Nordic confection, that can commonly be seen in your local Ikea? Yes, today I will be sharing how you can make your own Daim cake! If you have an Ikea next door, then you have this fabulous cake within walking distance, but for those of us who live 100 miles away from the nearest Ikea shop (which, incidentally, is the only one in Ireland), we can make it whenever we like with this recipe! For those of you who have never seen an Ikea before, it's a Swedish chain of homeware shops all across Europe and the USA. Coincidentally, it was St Lucy's Day on the Friday, which is a feast day commonly celebrated in Sweden! Maybe I should have made this for that occasion... This cake bares a striking resemblance to the Esterházy torta I made earlier in the year: almond meringue layers sandwiching and enrobed in a rich filling made of egg yolk custard and butter. The only difference is an Esterházy torta doesn't have a chocolatey coating. Having a dark chocolate layer, dotted with little crunchy pieces of slightly bitter caramel, gives the relentless butteriness and sweetness some much needed relief, which I think is missing in the Esterházy torta. But knowing what I know now, I might have another go at that cake as well. I'm not going to lie, there is a tremendous amount of making in this cake. It has four different components: the dacquoise layers made of egg white, sugar, and toasted almonds; the vanilla mousseline made of egg yolk custard and unsalted butter; the crunchy caramel made of boiled sugar and salted butter; and the chocolate glaze, which is the simplest component. For ease of reading, I have all the different components' ingredients and methods listed separately. Also, I've slightly updated it as I wish I had made my meringue layers a bit thicker. TO MAKE DAIM CAKE For the cake 4 egg whites 4 ounces (115 grammes) caster sugar 4 ounces (115 grammes) ground almonds Decent pinch of salt Optional: Almond and vanilla essence, to taste In a dry frying pan, toast the ground almonds over medium heat very well until they are a deep, nutty brown. Allow to cool. Preheat the oven to 180C (350F) and line the bottom of an un-greased 8 inch (20 centimetre) sandwich tin. In a mixing bowl, whip whites to soft peaks. Gradually add sugar while whipping to make stiff meringue. Fold in the toasted almonds, salt, and essences. The trick is to be gentle, but quick. Bake the meringue 20 to 25 minutes, or until golden brown. It will dip slightly in the middle, but that's okay. Cool for 10 minutes before loosening from the edges with a knife and turning out onto a wire rack to cool completely. For the cream 3 egg yolks (you can add all 4 leftover egg yolks if you like, but technically it does only need 3) 3 teaspoons (15 millilitres) cornflour 3 ounces (85 grammes) caster sugar 6 fluid ounces (180 millilitres) whole milk (for added richness, you can replace a quarter of the milk with evaporated milk) 3 ounces (85 grammes) unsalted butter, soft 1 teaspoon (5 millilitres) vanilla essence Salt, to taste Mix yolks, sugar, and cornflour in a small saucepan until pale and creamy. Gradually mix in the milk until smooth. Cook over medium heat, mixing all the time with a balloon whisk or rubber spatula, until it comes to the boil and thickens rapidly. Pour into a shallow bowl, cover the surface with greaseproof paper, and cool completely to room temperature. Once it's cool, pull off the greaseproof paper and scrape off any custard that is stuck to it, putting it back in the bowl with the rest of the custard. After cooling, place the butter in a mixing bowl, or the bowl of a stand mixer. Whip very well until pale, then gradually whip in the custard, little by little. Once completely mixed in, flavour with vanilla and season with salt. For the "Daim" pieces 1½ ounces (45 grammes) salted butter 1½ ounces (45 grammes) golden syrup 1½ ounces (45 grammes) brown sugar Two pinches of baking soda Fill the kitchen sink with about 2 inches (4 centimetres) of cold water. Cook all the ingredients, except for the baking soda, in a saucepan over medium heat, swirling the pan to mix the ingredients. Avoid the temptation to stir! Cook the mixture to 150C, swirling very frequently to prevent the mixture from catching on the base of the pan. Once it reaches temperature, immediately remove from the heat and dip the bottom of the saucepan in the cold water to halt the cooking. Add the baking soda and swirl again to mix: it will puff ever so slightly, then pour onto a greased flat oven tray, or a marble slab. When cool, crunch into small sprinkle sized pieces by hand, or by rolling over it in a plastic bag using a rolling pin. For the chocolate coating 4 ounces (115 grammes) milk chocolate 2 ounces (55 grammes) dark chocolate 3 tablespoons (15 millilitres) sunflower oil Pinch of salt Heat the chocolates and oil together in a jug in the microwave on medium heat, stirring occasionally, until smooth. Season with salt. Alternatively, melt the chocolate and oil in a double boiler. Allow to cool and thicken slightly. To assemble the cake Cut the cake in half (very carefully: it's quite thin and sandwich them together with the cream. Flat ice the cake with a generous amount of cream. Any leftover cream can be used for other projects. Take about three tablespoons of the chocolate coating and spread on top of the cake and sprinkle with Daim crunchies. Don't let it drip down the sides. Chill in the fridge for 15 minutes. This allows the crunchies to stick to the cake without running off with the rest of the glaze Use the remaining glaze, reheating gently if needed, to glaze the entire cake. Chill completely for 2 hours before serving.
Good morning, beautiful! These almond croissant cinnamon rolls are filled with an almond cream (frangipane), and topped with a simple vanilla glaze! They’re truly an almond croissant in cinnamon roll form — option to prepare them the night before and bake in the morning. Featured Comment “I’ve been anticipating this recipe since I saw Fit Foodie post ... Browse
Crispy and buttery puff pastries swirls filled with frangipane and topped with almond slices Easy to make and easier to eat!
These buns are a delicious hybrid of a chelsea bun and the amazing filling you find in an almond croissant. I love almond croissants and I have made them and almond Danish pastries at home before, but they are not … Continued
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You won't believe how flaky, tender, golden, and pillow-soft these gluten-free biscuits are! Made with 10 ingredients, including almond flour, in 1 hour. With dairy-free and vegan options, plus lots of ingredient subs in case you need them. Serve these warm with honey butter if you like.
Good morning, beautiful! These almond croissant cinnamon rolls are filled with an almond cream (frangipane), and topped with a simple vanilla glaze! They’re truly an almond croissant in cinnamon roll form — option to prepare them the night before and bake in the morning. Featured Comment “I’ve been anticipating this recipe since I saw Fit Foodie post ... Browse
Last weekend, I was pretty busy with my baking. Besides the Pandan Cupcakes , I also baked Almond Raisin Bread &, my family's all time fav...
These are the best almond cookies! They're chewy almond cookies with frangipane centers, topped with sliced almonds and a dusting of powdered sugar. They have all the trappings of an almond croissant in cookie form!
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Low Carb Cinnamon Rolls! The day is here and many thought they would never see a day where keto cinnamon rolls existed LOL Why low carb? Are carbs bad? Are you keto? Why promote “low carb”? These are questions I get all the time on my Instagram. So I wanted to address them here.I’m not […]
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These Easy Biscoff Overnight Oats will keep you satisfied for hours! They are high in fiber, healthy and delicious. Super easy to make!
